With Olea Farm olive oil now sitting in your pantry, we wanted to share some of our favorite recipes that highlight our olive oil's unique characteristics. Below you'll find a sampling of recipes that feature Olea Farm olive oils. They are taken from the "Olea's Secret Recipes" cookbook, available for purchase here on the website, as well as at our tasting room in Templeton California.

Serves 4

1. Plunge the garlic cloves into boiling water for 3 to 5 minutes. Repeat the action three times, changing the water each time. Peel off the skin, cut them in half, and put into boiling water for ten minutes. Remove and purée them with a pinch of salt.

2. Peel and cut the potatoes into pieces. Place them in a pot with cold water, lightly salted and cook for about 20-25 minutes.

3. Drain the potatoes and place them in a food processor with cold milk. Process until smooth; add a little more milk if needed.

4. Stir in the olive oil and the garlic puree, season to taste with salt, pepper and nutmeg.

1- Place the bell peppers under the broiler until blackens overall. Cover 10 minutes in a plastic bag then peel them .

2- Cut the zucchini into fine slices. In a large pan over medium heat, pour in the Arbequina olive oil, add the zucchini, salt (cook for about 25 minutes) then season with pepper, paprika, and basil.

3- During this time preheat the oven at 300 F, beat the eggs with the heavy cream, adding salt and pepper.

4- Remove the zucchini from the heat and stir in the cream.

5- Grease and lightly flour a cake pan, pour the mixture and cook for about 50 minutes.

6- In a food processor blend the red bell peppers with 2tbs of Arbequina olive oil(dip1). Then process basil and Arbequina olive oil (dip2). Season the sour cream only with salt and pepper (dip3). Serve cold